Source: The Neelys' Celebration Cookbook
SERVES 4 TO 6
1 small bunch (about 1 pound) collard greens
2 tablespoons olive oil
6 ounces smoked ham steak, cut into 1/4-inch cubes
1 medium onion, chopped
4 cloves garlic, minced
1 medium carrot, chopped
1 stalk celery, chopped
1/4 teaspoon crushed red- pepper flakes
Kosher salt and freshly ground black pepper
6 cups low- sodium chicken broth
One 15.5- ounce can black- eyed peas, drained and rinsed
One 15- ounce can diced tomatoes, with juices
1 cup cooked long- grain white rice
1 dried bay leaf
Dash of hot sauce, preferably
Tabasco
Dash of Worcestershire sauce
Parmesan cheese, grated, for topping
Remove the stems and center ribs from the collard greens. Stack about
six leaves on top of each other, roll into a cigar shape, and slice
into thin ribbons.
Heat the olive oil in a large, heavy pot over medium- high heat.
When the oil is hot, toss in the ham, onion, garlic, carrot, and
celery, and cook, stirring, until the vegetables are tender, roughly 4
minutes.
Sprinkle in the red- pepper flakes, and season with salt and pepper.
Add the collard greens, and saute until they begin to soften.
Pour in the chicken broth, the black- eyed peas, and the can of
tomatoes with their juices. Bring to a simmer, and cook for 30
minutes. Stir the rice into the soup to warm. Taste for seasoning, and
add more salt and pepper, hot sauce, and Worcestershire sauce.
Spoon into bowls, and sprinkle each bowl with Parmesan cheese.
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